Eurasian Journal of Forest Science

Yazarlar: Celal BAL

Konular:Fen

DOI:10.31195/ejejfs.425071

Anahtar Kelimeler:Gyrodon lividus,Edible mushrooms,Antioxidant,Oxidative stress,Oxidant

Özet: It is possible to classify mushrooms as edible, inedible and poisonous. The present study aimed to determine the antioxidant potential of Gyrodon lividus (Bull.) Sacc., an edible mushroom species Thus, total antioxidant status (TAS) and total oxidant status (TOS) of mushroom ethanol extracts were determined and oxidative stress index was calculated based on TAS and TOS findings. Based on the study findings, the TAS value was 2.077 ± 0.087, TOS value was 13.465 ± 0.213 and OSI level was 0.651 ± 0.037. Thus, it was suggested that the mushroom had antioxidant potential, however G. lividus collected in Burdur province should be consumed with care due to the high oxidative stress levels.

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